I love, love, LOVE scallops but they can go from super tender to rubbery very quickly if they aren't cooked hot and fast so they are nicely seared on the outside and still opaque in the center.  To do this, I like to fry them in a pre-heated pan, finishing them by basting with clarified butter (butter which has had the butterfat removed in order to give it a higher smoke point) then serving with a creamy smoked pea puree and crispy strips of country ham.